Fried Pork and Egg Buns, Made with Monk Fruit Sweetener

Method

1. Combine 130g all purpose flour, a pinch of salt and 1g baking powder in a bowl.
2. In another bowl, stir 18g kOBE Monk Fruit Blend, 1.5g yeast, 80ml oat milk and 15ml cooking oil until dissolved.
3. Pour the yeast mixture into the flour and mix until the flour takes up all the liquid. Rest for 15 minutes, then knead lightly until smooth. Cover tightly and proof for 1 to 1.5 hours in a warm spot.
4. Soak the wood ear mushroom in water for 10 minutes until soft, rinse and chop it small. Peel and julienne the carrot, chop the cabbage and mince the shallot.
5. Mix 50g ground pork, 50g gio song, the wood ear mushroom, carrot and cabbage with 2 tablespoons oyster sauce, 1 tablespoon seasoning powder, 1/2 tablespoon kOBE Monk Fruit Blend, 1/4 tablespoon MSG and a pinch of black pepper.
6. Heat 1 tablespoon cooking oil in a pan, fry the shallot until fragrant, add the filling and stir fry over medium heat until cooked through, then turn off the heat and let it cool.
7. Boil 2 chicken eggs, peel them and cut each one into 4 wedges.
8. Divide the dough into 8 pieces, roll each one thin, place the filling and 1 wedge of egg in the center and seal it tightly.
9. Heat 200ml cooking oil in a pan over medium heat. Once the oil bubbles gently, add the buns and turn them so every side fries golden and crisp, then lift them out to drain.

Tips

• Kneading the dough too long makes the wrapper tough.
• A tightly pressed seam keeps the filling inside during frying.
• A ladle lifts the buns out more easily than chopsticks, since they roll.
• Wood ear mushroom and all purpose flour are both easy to find in Vietnamese markets and supermarkets.
• Cool the cooked filling completely before wrapping, as a hot filling makes the dough slack and hard to seal.